It may not look pretty but this dish is full of flavour and filling. It can be eaten on top of a bed of veggies or baby spinach, with pasta like a bolognaise or just in a big bowl like soup. Serves about 8.
Medium Brown onion – finely chopped and diced
Oregano – 2tsp
sweet chili sauce or jam ( homemade preferred) – 2 ½ tablespoon
1 large carrot – finely grated
clove of garlic crushed
Smoked paprika – 1tsp
1kg beef mince
Tomato Soup Sauce:
jar anchovies – 3 – cooked in a fry pan or oven until they become dry and can be crumbled into a powder
3 tins chopped tomatoes
1 tin 140g tomato paste
500ml beef stock
5 large kale leaves, chopped
button mushrooms – 300g – halved
Make your meatballs first by combining all ingredients except beef in a bowl and mixing, then add beef and with your hands thoroughly mix meat until fully combined. Then roll into palm sized balls.
This will make about 30 meatballs.
Take chorizo and cut each sausage into about 4 chunks and cook until browned, then cut each chunk in half again, you will have to do it this way so the juices leak out but if you cut any smaller the meat will just push out of the skin. Then take 1 tablespoon of olive oil and cook meatballs in pan with lid on, you may have to do half at a time until cooked. Remove meat to a separate dish Take your chopped kale and mushrooms and sauté in pan with leftover juices (you may have to drizzle a little more olive oil if you don’t have enough juices) from meat until nicely wilted, remove from pan also.
Take tomato sauce ingredients and place in deep pan and stir, then place on lid on low heat and simmer until it thickens and becomes a sauce. Once this happens add other ingredients to sauce and simmer for about 2 minutes so all the flavours properly combine. Remove from heat and enjoy.
Sprinkle with parsley or basil if you like.
* Other suggestions include sprinkling parmesan, adding chilli to the recipe if you like the hot stuff or serving with sourdough or chunky wood fired bread